Ingredients
Scale
Sauce:
- 2 Tablespoons unseasoned rice vinegar
- 1 Tablespoon soy sauce
- 3 Tablespoons sugar
- 3 Tablespoons ketchup
- 4 Tablespoons gochujang
- 1 Tablespoon sesame oil
- 1 Tablespoon neutral oil
- 3 cloves garlic, minced
For Chicken:
- 2 ½ pounds chicken wings, cut into drummette and wing
- 1 Tablespoon grated ginger
- 1 Tablespoon soy sauce
- a teaspoon ground garlic
- a teaspoon of salt
- ¼ ground black pepper
- 1 Tablespoon Korean chili flakes
- 1 egg
- Oil for frying (vegetable or peanut works best)
- 1 ½ cups potato starch
- ¼ teaspoon baking soda
Instructions
Make the sauce:
- In a small bowl combine the rice vinegar, minced garlic, soy sauce, sugar, ketchup, gochujang, and sesame oil.
- Stir and set aside.
Prep the chicken:
- In a large bowl, combine the wings, ginger, soy sauce, ground garlic, ground black pepper, salt, Korean chili flakes, and egg.
- Mix to combine, making sure all of the chicken is smeared with the marinade. Set aside.
- Heat the oil in a large deep skillet or dutch oven for 10 minutes over medium heat. You will need about 3 inches of oil. If you are using a thermometer, the temperature should read 325.
- While the oil is heating, mix the potato starch with the baking soda well. Coat your chicken by dredging it through the potato starch mixture. Set aside on a plate and dredge all of the other pieces.
Frying:
- Dip one wing in the oil to see if it is the right temperature. The oil should immediately start to seize and bubble around the piece. If not, continue heating the oil for several more minutes before frying the chicken.
- Add half of the wings, one by one, into the oil gently. Do not touch the wings for the first 3 minutes to allow the crust to set. Cook the wings for an additional 7 minutes and then take the pieces of chicken out and set it aside in a bowl. Using a strainer, scoop any foam or impurities from the oil. Let the oil come back to the correct temperature, about 3 minutes.
- Then add the other half of the wings to the oil. Again cook for 10 minutes and then take the chicken out and put it with the other pieces.
- Scoop any foam or particles floating in the oil and let the oil heat up for 3 minutes, letting it come back to temperature.
- Next we are going to fry the chicken again. Add all of the chicken into the oil. It’s ok if it’s a little crowded. Fry the chicken for an additional 10-12 minutes until the chicken is golden and very crispy.
- Drain the chicken on paper towels while preparing the sauce.
- Heat a large pan over medium heat. Put 1 Tablespoon of neutral oil and the minced garlic into the pan and cook for 10 seconds. Add the sauce and cook for 30 seconds to heat it. Add the wings and move the pieces around to coat the chicken evenly.
- Remove the pan from the heat and transfer the wings to a large platter, Serve immediately.
Notes
* If you would like to get a head start on the wings, go ahead and marinate the chicken the day before you’re going to be frying the wings. The flavor will penetrate the wings better and you will have one step out of the way.
*Are you one of those people who loves cold fried chicken? Me too! And this chicken retains its crispy texture even cold. Unfortunately it does not reheat well (the crust gets a little soggy and the sugar in the coasting tends to burn if you get a little too aggressive re-heating it), so just eat any leftovers cold!
Keywords: korean fried chicken, korean food, spicy, gochujang